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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Saturday, January 15, 2011

Chuck roast, braised low and slow in the oven in a light roux with pot roasted veggies - it's a classic Sunday roast.

Oven Braised Pot Roast with Vegetables

This oven braised chuck roast rocks. That's it. I seriously could just end the post there to be honest. It is just simply the best roast you could ever possibly want to eat. For real y'all!

Essentially my Old Fashioned Pot Roast, except revised a tad for the oven, and adding in the classic two pot roast veggies, potatoes and carrots. I decided to call it a Sunday Oven Braised Pot Roast because it reminded me of just that. The kind of roasts our mama's and grandma's would sear off and then stick into a low oven to cook nice and slow while we all headed off out the door to church.

I know that just brings back wonderful memories for many of us, coming home to that welcoming aroma and gathering around the family dinner table shortly after every Sunday. There was a time when we were expected by our Mamas to be at that dinner table every single Sunday, at a certain time, without exception. I truly do hope this tradition sees a revival because frankly, I think we all need that reconnection with one another in the world of technology we live in now. Family dinner around the table - what a concept!

My meat and potatoes lovin' Cajun literally raved over this roast folks - even the leftovers. It really is that good.

Let's start. Once again we practice my motto for Deep South Cooking - building layers of flavor!

First preheat your oven to 275 degree F. If ya like, stud the roast all over with slivers of garlic, by making small slits all over the meat and inserting the garlic into the slits. Next, we'll mix up a flour and seasoning blend that is rubbed all over the roast. Sear it off in oil a hot Dutch oven until it's nice and browned on all sides. Remove the roast and set it aside.

Then we'll add flour to the pan drippings and make a roux. Not too dark, just sort of muddy looking.

To that we'll add in the chopped onion and cook until softened before stirring in some beef stock and herbs.

Cook that until it's thickened, then return the seared roast to the pot.

Spoon some of the gravy over the top, cover and place into a preheated 275 degree F oven. If you're home, every once in awhile, remove the pot from the oven and spoon more gravy over the roast. If you're off at church, well, don't worry about it! It'll pretty much just baste itself really.

After 2 hours of cooking, or when you get home, cut up and add the chunks of carrots and baste the roast. If you're in a hurry, cut the carrots and potatoes smaller to make them cook faster, but waiting to add them later gives the roast plenty of time to low simmer on its own, and you won't end up with mushy carrots.

After that cut up some potatoes, add those in, baste the roast and let it go another hour if you have the time, or until the potatoes are tender.

Turn off the oven, remove the roast to a large platter and scoop out the veggies and place them on the side of the platter. Tent the platter loosely with a piece of aluminum foil and set it in the oven to keep warm. Skim off the visible fat from the gravy, or use a gravy skimmer. Use the gravy as is, or bring it to a boil on the stove top, reduce heat and simmer until reduced and thickened.

Preheat the oven to 275 degrees F. Stud the roast by using the tip of a knife to cut multiple small slits in areas all over the meat and inserting slivers of garlic into each cut, if desired. In a small bowl, stir together flour, salt, pepper, Cajun seasoning, onion powder and garlic powder with a fork. Sprinkle half of the flour mixture onto a plate or pan, place roast on top of flour mix and sprinkle remaining flour mix over the top of roast. Rub mixture into the roast, turning until thoroughly covered, including sides. Let rest for 15 minutes while the oven preheats.

Heat 2 tablespoons of fat in a Dutch oven over medium high heat. Using tongs, carefully place the roast into the hot oil and sear it on all sides. Remove roast and set aside. Add more fat or oil as needed to equal 1/4 cup. Sprinkle in the flour and cook, stirring constantly, until mixture reaches the color of mud, about 5-7 minutes. Stir in the chopped onion and cook about 3 minutes. Stir in the warm beef broth, rosemary, thyme, Worcestershire and bay leaf. Place roast into the gravy, spoon some of the gravy on top, cover and cook at 275 degrees F for two hours, basting occasionally.

Remove from the oven, baste the meat, and add the carrots along the sides of the roast. Cover and return to the oven for one hour. Remove, baste and add the potatoes; cover and cook for about another hour or until potatoes are tender. Can serve with gravy as is, or remove the fat if desired. Turn the oven off, carefully transfer the roast and vegetables to a platter - the roast will be very tender so use a wide spatula underneath the meat to lift and transfer it. Tent the platter loosely with foil and place into the oven to keep warm and let rest. Skim off visible fat, or use a gravy skimmer to remove fat. Bring the gravy to a boil on the top of the stove, reduce heat and simmer until gravy is reduced slightly and thickened enough to coat the back of a spoon. Transfer to a platter, surround by vegetables and spoon gravy over top, or over individual servings; serve remaining gravy at the table.

Cook's Notes: Can use other braising roasts also. Some good roasts include rump, 7-bone, eye round, bottom round, blade, cross rib, arm, shoulder roast, top and under blade pot roasts.

Serving Suggestion: Serve with rice or mashed potatoes, a green vegetable and French bread or rolls.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

39 comments:

Mary, you know what I like the most about how you explain you recipes???? Everything. You are so great at showing and letting folks know how and what. I really enjoy following your recipes. Just thought I'd put my two cents worth in.And this roast is possibly the prettiest and yummiest I've ever seen. The Olde Bagg, Linda

Thanks so much Linda!! I try to write my recipes where they will be easy enough for beginning cooks knowing that more seasoned cooks can just skip to the main points. I like doing the tutorials when I think that they will be most helpful, but I do try to keep them focused on the important parts of the recipe rather than every single step or measurement so it's not overdone too much. This roast is marvelous - hope you try it!!

Mary - It looks and sounds awesome and is the way my grandma did it except for the roux - she made the gravy last, but I really like this and the flavors you've used. I can believe it would be the best I've ever eaten and I'll let you know after I try it - as soon as I can get Bev past her strick diet.

Oh, this looks awesome Mary :) Chuck is my favorite part to roast...I just love how it gets fall apart tender! Sounds awesome...and fun new linky...I linked up a new discovery that is definitely a new favorite!

Hi Mary,I do love a good Sunday Supper after Church. I love to let my self timed oven work for me while we are in church as it did last Sunday when I roasted up some veggies. Your pot roast sounds so comforting, just like my Ma makes. I joined the link up with some of my favorite crockpot recipes that are perfect for after church. Have a great day!

Ah yes, my family would call this their favorite meal for sure. My mother made wonderful roasts, and for years, I made them on Sundays to bake while at church. It's wonderful to come home from church and smell a delicious roast cooking! In fact I made this 2 weeks ago for son number two's birthday dinnner.Your roast looks mouth-watering Mary; low and slow is the way to go!

I am making this right now but instead of a 3-5lb roast I bought a 6 1/2 lb one. Needless to say this bad boy is HUGE. We are all looking forward to a huge Sunday dinner tonight with all the fixins. Thank you for sharing such wonderful recipes!

I personally do not find it salty as written, but my taste leans more to the salt & savory side as opposed to sweet. I would suggest using a lower sodium broth next time too. Glad that you enjoyed the roast overall however & thank you so much for stopping by to leave a comment!

This reminds me so much of the "Sunday Roast" my sweet Mama made when I was a child. She cooked hers in a waterless pan on top of the stove but the results were the same. An incredibly tender, flavorful roast. She only added onion, quartered, to her pot -- no carrots or potatoes for her. These were prepared as separate dishes. As I got older I remember complaining that we always had the same meal on Sundays but when I went away to college I also remember dreaming of those wonderful "Sunday Roast" meals. Thank you for this memory and recipe.

I LOVE this roast! I found this recipe a couple months ago and made it. It instantly became my favorite roast! I believe that my roast is now better than my mothers and the monster in laws! It reminds me of my granny's, thank you for sharing!

It's a "Ice" Day in Georgia and knowing this yesterday bought all the ingredients for a slow cooked roast. Then while prepping everything this morning I scanned the internet to make sure I remembered what steps to take first as I had not made a roast in some time. YOUR image was the most appealing and as everyone has said above your simple, clear directions with images made the whole process stress-free! I'm still in the first two hour bake time but can't wait for my family to take the first bite. Thank you Mary for sharing your great recipe, I'll post the comments I get later!

Hi from Oz. :-) I have this on my menu for tonight, I was just rereading the recipe to make sure I'm all set. I have one question, hope it hasn't been asked I haven't read all comments, in list of ingredents you have 2 different amounts of flour. Do you combine both amounts, add the spices then use half of that to dredge roast in and other half for roux?

I am originally from Virginia and so many Sundays we had the most mouthwatering pot roast dinners. Since marrying and moving to Australia I have tried many times, but they haven't worked too well. This sounds wonderful and I cant wait!!

Hi from NY....I made this last night for my family of boys and I can't stop thinking about the leftovers I have in the fridge for lunch! I absolutely love making a wonderful Sunday dinner that cooks all day and makes the house smell of something delicous while we're enjoying the day. This pot roast made me remember my childhood and I couldn't help but smile while my three year old and 10 month old were chomping up every bit on their plate. Thank you for such a delicous recipe and for giving me the satisfaction of serving up a home-cooked meal to my family:)

looks amazing i am actually doing this potroast as i write this comment and came to realize i didn't make the roux before adding onion and the beef stock :( i guess i will have to take the meat out and add some flour to it to make gravy thick.. i don't know how i forgot that

I have made this numerous times over the past two winters here in the Great White North (even though the recipe is from the South..;-). To make things a little easier, I find that I can throw large cuts of carrots and potatoes in at the beginning and they are still not too soft at the end of the full cooking period. I also find that using a little less cajun spice allows me to add the balance of the flour mixture to make the roux (the gravy is not too spicy). Thanks for the clear details....my children love it. Even more so re-heated the next day when the gravy becomes so tasty that it is tempting to eat it by the spoonful on its own!John

I don't usually leave reviews often. I was craving Pot Roast with gravy for a couple weeks. I actually never made it before. So I found your recipe online. As I'm writing this I'm eating a bowl of left overs, over noodles. Thank you so much for an amazing recipe!! I'll be making this often. I had a blast making it and it was super easy with your detailed directions :)

Mary...it's in the oven right now! I am so excited to have the family enjoy this first roast of the season! Today was the first real chilly day...(70's) for us here in CA..LOL. Could not wait any longer ;-)Here's to the Holidays approaching...Cheers! BTW I love your directions...very easy! I will look for more recipes from you...I am from the South so I loved your words!

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The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

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